Irresistibly moist and secretly healthy carrot cake… This recipe is so good, you’re going to want to eat it again for breakfast the next morning!
Table of Contents
I am the girl who eats carrot cake all year.
If you haven’t tried my recipe yet for Healthy Carrot Cake Cupcakes, that post continues to be one of the most popular recipes on my blog…
So I guess I’m not the only one who eats carrot cake year-round!
Since the carrot cake cupcakes have been so popular, I knew I wanted to get an actual healthy carrot cake recipe up on the blog this year.
With Easter less than a week away, today seems like the perfect time to share this moist and incredibly delicious healthy carrot cake, loaded with sweet cinnamon and carrots.
I hope you love this recipe as much as I do!
The carrot cake above is topped with my Cream Cheese Greek Yogurt Frosting – which I even successfully made vegan!
It also tastes amazing topped with melted coconut butter (one of my favorite ways to eat carrot cake), or the cake is so perfectly spiced and flavorful that you might want to simply eat it unfrosted.
Above – watch me make the healthy carrot cake
The recipe was adapted from my Vegan Carrot Cake.
Healthy Carrot Cake
Ingredients
- 1 packed cup shredded carrot (200g)
- 1/2 cup applesauce (120g)
- 1/3 cup oil, or sub applesauce only if you don’t mind a gummy texture (60g)
- 2 tsp white or apple cider vinegar
- 2 tsp pure vanilla extract
- 1 1/2 cups spelt, white, or Bob’s gf flour (180g)
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/3 cup sugar, xylitol, or evaporated cane juice (65g)
- 1/16 tsp uncut stevia OR 2 additional tbsp sugar
- optional shredded coconut or chopped walnuts
- optional 1/2 cup raisins
Instructions
- *For a double layer cake, simply double all ingredients and bake in two pans.Preheat oven to 350 F. Grease and line an 8-inch square or round pan with parchment. In a mixing bowl, whisk together the first 5 ingredients and let sit at least 10 minutes or fridge overnight. In a separate bowl, stir together all remaining ingredients. Pour wet into dry, then stir until just combined. Do not overmix. Pour into the prepared pan, and smooth down evenly. Bake 30 minutes or until a toothpick inserted into the cake comes out clean. The carrot cake tastes much sweeter and better-textured the day after it’s made, and leftovers can be refrigerated for 3-4 days or even sliced and frozen. I frosted the cake with about 1/2 cup of the frosting recipe linked under the second photo in this post – If using a preservative-free frosting like the one I used, it’s best to frost directly before serving.View Nutrition Facts
Video
Notes
More Easter Recipes:
Thanks Katie.Loved the cake.Fantastic recipe & easy to make too. Baked for my daughter’s Birthday & got a fabulous response from everyone who tasted it. Made one change though…used a pinch of Allspice powder instead of Cinnamon as she is allergic. Thanks again.
I’ve made this three times now and it always turns out perfectly! I love adding the coconut and walnuts it really makes the cake delicious. Thank you for the recipe!
don’t use coconut oil
OMG ! Your carrot cake … It’s so soft, gummy, I love it. I tried to taste the cake to my family, nobody wanted. I’m so happy to eat it for myself alone hahah. More it’s healthy. Maybe a banana cake in the same way would be not a bad idea
very nice the best carrot cake i have ever eaten. i added 1 egg though. very very yummy
Hi, can you also all together replace the sugar by Stevia? And if so, how much Stevia would I need if I would like to leave the sugar out of the recipe?
You’ll have to experiment with this and see how it works out. If you do, let us know the result.
This is the BEST carrot cake I’ve ever made/had. Plus the Greek Yogurt Cream Cheese Frosting! Not sickly sweet like bakery versions. Served for dinner guests last night – All loved it! Cake is easy to make, used Nutribullet for frosting as I did not have powdered sugar & was too lazy to make my own. Sent all the leftovers home with friends & am making another cake for us today. 5 STARS!!
I’m going to try your recipe for my son’s first birthday this weekend. I was just wondering if you grate the carrots finely or with a regular cheese grater? Thanks!
Master Have Mercy!!! Our child is really a lover of
Preference Love Cookies and had observed the Cupcake Wars instance where you acquired.
She had been pleading me to-go so we shoved on London Desserts
and eventually did on Saturday. I’d the Raspberry Moscato Cupcake, UM, UM, UM.
The heavens had popped at the first bite. It had been completely delicious, I mean, totally delicious.
Our females loved the Red Velvet and so they liked them as well!!!
Click here to find out more: londonsbestcupcakes.com.
Hi Katie, I love your recipes. I’m actually munching on a black bean brownie as I write this.
I have two questions about applesauce and cannot find the answer anywhere on your site. Is it store-bought or home made? And is it sweetened? Can you give us a recipe?
Second question – sometimes you say that the applesauce can be exchanged for a banana. Is this the case wherever you use the applesauce or only for some of the recipes?
Thank you so much!
You can use either homemade or unsweetened or sweetened in her recipes, and yes banana can be subbed!